Oatmeal Pie is a truly decadent vintage dessert that takes no time to make! This thick and gooey molasses pie is perfect for the holidays and just like a pecan pie with no nuts!
If you love pecan pie, you HAVE to try this Oatmeal Pie! It’s an old-fashioned dessert recipe just like grandma used to make. It has the consistency of a pecan pie — minus the nuts — with an oatmeal topping. If you added some raisins, it would taste like a big, warm Oatmeal Raisin Cookie!
The molasses gives it a rich brown color and an added depth of flavor to this gooey pie filling. There’s also molasses in the light brown sugar, which gives this pie its classic dark brown color. Serve with a helping of vanilla ice cream if you wish.
- Eggs: Large eggs are usually the way to go when you’re working with baking recipes. Pro tip: Let them sit on the counter while prepping other ingredients to warm to room temperature.
- Brown sugar: This combination of granulated sugar and molasses is perfect for every baking recipe I have! The sweetness and the richness combined are hard to beat. You can even make your own!
- Molasses: The main ingredient — other than oatmeal — is definitely the molasses! It’s what makes the dark brown color and chewy pie filling as sweet and perfect as it is.
- Milk: You just need a little liquid to thin out this thick pie filling. My grandmother always used whole milk, but it’s possible plant-based milks could work here, too. Try it and let me know!
- Oatmeal: I like to use rolled oats for my baking. It has that perfectly chewy texture but isn’t too hard to bite through.
- Butter: I use melted butter, not softened butter, for this oatmeal pie recipe. It adds a serious richness to this vintage dessert.
- Vanilla extract: Can’t make a pie without a little vanilla!
- Frozen pie crust: I used a shortcut with a frozen pie crust because I’m lazy, but feel free to make your own pie crust. I love my shortcuts!
What I Used For This Recipe
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- Mixing bowls: This recipe is as simple as mix, pour, and bake! These mixing bowls have an easy pour spout so you won’t spill a drop of that thick pie filling.
- Measuring cups and spoons: I don’t think my grandmother ever measured her ingredients for oatmeal pie, but it was delicious every time! One day, maybe I’ll be able to eyeball everything, but for now, I use these.
- Wooden spoon: I feel like all vintage desserts should be made with a wooden spoon. If it’s good enough for my grandmother, it’s good enough for me!
How To Make It
- First, preheat the oven.
- Then, beat the eggs and mix in the brown sugar, molasses, milk, oatmeal, melted butter, salt, and vanilla extract.
- Next, pour the oatmeal filling into the pie crust.
- Finally, bake until set. Let cool completely before slicing and serving.
Tips and Tricks
Whether you’re new to this vintage dessert or have made it for decades, I’ve got some tips for the best oatmeal pie:
- Make it ahead of time. This pie is perfect for the holidays because you can make it in advance! Just cover with foil. This pie will last up to 3 days in the fridge.
- Add toppings. There are so many garnishes you can add to this vintage oatmeal pie when it’s time to serve. I like a simple homemade whipped cream on mine, but vanilla ice cream, chocolate fudge sauce, or even a caramel drizzle is a great addition.
- Let it cool completely. While you may be tempted to cut into this delicious smelling pie immediately, trust me — it’s worth the wait. If the pie is still hot, the filling flows like lava. It sets as it cools, so let it rest at least 4 hours before serving.
- Add raisins. Love oatmeal raisin cookies? Make this into an oatmeal raisin pie! Add them with the rest of the filling for an extra chewy, fruity surprise in every bite!
Can You Freeze Oatmeal Pie?
This pie is one of my favorites because it lasts for months frozen!
To freeze, simply bake and let cool completely. Then, cover the pie and put it in the freezer. It can last up to 2 months and still be perfectly fresh!
To serve, simply thaw and slice. I like mine cold, with a dollop of whipped cream or vanilla bean ice cream on top.
What To Serve With This
Pineapple Rice Pudding is a sweet and creamy vintage treat with a hint of yummy pineapple flavor! It’s the perfect light dessert to end a delicious meal.
Mud Hen Bars are another vintage dessert from Grandma’s cookbook. It has a cookie bar base, topped with a rich layer of walnuts, chocolate and melted marshmallows followed by a sweet brown sugar meringue topping.
If you are browsing through an old church cookbook, you’ll probably see a recipe for Shoofly Pie. It’s a Pennsylvania Dutch dessert recipe from the 1800s. Typically, it’s made with molasses, but this recipe I found uses brown sugar instead. It was my first experience with Shoofly Pie, but now I make it all the time!
More Vintage Recipes You’ll Love
Do you have any amazing vintage dessert recipes? I’m always looking for more recipes to try! Follow me on Instagram @simplystacieblog, on Facebook at Simply Stacie, and on Pinterest @SimplyStacie and let me know how you liked this and my other recipes!
- 2 large eggs beaten
- ¾ cup brown sugar
- ¾ cup molasses use light, unsulfured molasses
- ½ cup milk
- ¾ cup old-fashioned oats
- ¼ cup unsalted butter melted
- ⅙ tsp salt
- 1 tsp vanilla extract
- 1 frozen unbaked 9″ pie shell
- Preheat oven to 350°F.
- Mix all ingredients together in a large bowl. Pour into pie shell.
- Bake for 55 minutes. Let cool before serving.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.